High Altitude Chocolate Chip Cookies

These classic chocolate chip cookies are soft and chewy with gooey melted chocolate throughout. Chilling the dough helps keep the cookies thick and bakery-style. They’re simple, nostalgic, and perfect served warm with a glass of milk.

Print Recipe

Prep Time 30

Cook Time 10

Servings 24 cookies

Ingredients

1/2 cup unsalted butter softened (113 g or 1 stick)
1/3 cup granulated sugar 65 g
1/3 cup light brown sugar packed (75 g)
1 1/2 teaspoons pure vanilla extract
1 large egg room temperature
1 1/2 cups all-purpose flour 195 g
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips 85 g or 3 oz

Instructions

Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a separate large bowl, briefly cream together the softened butter, granulated sugar, and brown sugar just until combined. Do not whip excess air into the mixture.
Mix in the vanilla extract and egg until fully incorporated, being careful not to overbeat the dough.
Add the dry ingredients to the wet ingredients and mix just until combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Cover and chill the dough for at least 30–60 minutes.
Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 2 to 3 Tablespoons of dough for medium size cookies. Roll into a ball and repeat with remaining dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
Bake for 9–10 minutes, or until the edges are set and just barely golden.
Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Notes

Avoid overmixing or whipping too much air into the butter mixture for a chewier, more classic texture.
The cookies may look slightly underbaked in the center when removed from the oven, but they will continue to set as they cool.
Chilling the dough helps prevent excess spreading.